Becoming a Chef

Name: Becoming a Chef
ISBN: 9780471152095

Andrew Dornenburg, Karen Page

Wiley · Print & ebook · October 10, 2003

A Food pick for readers exploring Becoming a Chef.

Chef & Restaurant Stories Food World Lives Professional & Restaurant Cooking school

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Genres: Professional & Restaurant Cooking, Food World Lives, Chef & Restaurant Stories
Published: Wiley, October 10, 2003

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About this book

Becoming a Chef, Revised is the updated and expanded edition of the 1996 James Beard Foundation Award for Best Writing on Food, and reflects all the most recent advances made in the culinary industry. It features the career advice of the biggest, most respected names in the culinary industry, such as Thomas Keller, Claudia Fleming, Marcel Desaulniers, Caprial Pence, Marcus Samuelsson, Craig Shelton, Gale Gand, Rick Tramonto, and more.

With their trademark style, the authors give insightful details on the demographics, employment, education, and personal details of today's star chefs.

Where it sits

Food World Lives	59%
Professional & Restaurant Cooking	50%
Chef & Restaurant Stories	39%

Percentages are BookFrontier’s reading of the book.

Publisher categories

Food Writing & Memoir

Authors: Andrew Dornenburg, Karen Page
Publisher: Wiley
Published: October 10, 2003
Format: Print & ebook
Reading lane: Food Writing & Memoir